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Saturday, April 10, 2010

Chicken Mansaf and Grape Leaves

I made an Arabic meal Thursday night and wanted to share it: This is what I found from the internet http://forums.egullet.org/index.php?/topic/124417-dried-yogurt/#top

Lamb or Chicken Mansaf
Anyway, I don't have a recipe, but here's the general procedure. Since this is a dish that can be made to serve few or many, I'm not going to give proportions. However, if you've ever eaten mansaf, then you'll have a good idea of how much of each component to use.

1. Simmer lamb (shoulder is best, cut into cubes of 3" or so) or chicken (bone-in) pieces with onions (halved or quartered -- it doesn't matter) and garlic (smashed -- no need to chop) in enough water to cover by a few inches. You can add packaged "mansaf seasoning" or add whatever Middle Eastern seasonings you like (cumin, coriander, etc.). If using chicken (or at least the plumped-up American chickens to which I'm accustomed), I like the Chinese poaching method, which is to bring to a boil, cover, remove from heat, and let it sit, covered and undisturbed, for an hour. This method keeps the chicken tender and succulent. If using lamb, simmer on low heat for roughly 2 hours, until meat is fork-tender (you may need more time if your lamb is tough -- use your judgment). Skim any foam that comes to the surface as the lamb simmers. Also skim off any fat that rises to the top (the dairy you add later will provide additional fat), unless you prefer the Bedouin style and/or really like grease. :)

1a. While chicken/lamb simmers, prepare some yellow rice. Also chop some parsley and toast some almonds/pine nuts.

2. Remove lamb/chicken from pot and set aside. Strain cooking liquid and return to pot, discarding onion and garlic solids.

3. Add dairy (and maybe acid) to broth to make yogurt sauce/soup. I prefer labneh, or you can use dried yogurt (kishk, jameed, etc.), or plain yogurt and/or sour cream (not as rich, though you can augment it with cream cheese). Adjust salt/pepper and add garlic if desired. If your yogurt/labneh/jameed is not tangy, you will probably need to add acid to make it tangy -- you can use lemon juice or citric acid. However, there is a chance that the acid might curdle the dairy, so either add it at the end, or use a stick blender to smooth it. Also, you may or may not want to thicken the sauce with a small amount of starch or flour slurry. Overall, it should be the consistency of a very thin gravy.

4. Return meat/chicken to pot with yogurt sauce, and let it simmer briefly, while you complete the rest of the dish, in order to absorb some of the yogurt flavor.

5. Prepare your platter(s). Use a large, deep platter -- those round melamine platters, about 2-3" deep, are ubiquitous in the Middle East and perfect for mansaf. Put down a layer of bread. Traditional Bedouin mansaf is made traditional thin Bedouin bread (shrak). Alternatively, you can use cut or torn pieces of any flat or pita bread. Ladle some of the yogurt sauce from the pot onto the bread and allow it to soak.

6. Top bread layer with rice. Arrange meat/chicken pieces on top of rice. Sprinkle parsley and nuts over top. Serve with yogurt sauce/soup -- I like to set out a bowl for each diner.

The Bedouin way of eating mansaf is to gather around the platter and dig in with the clean fingers of the diner's right hand. That's a very messy way of eating! So, another traditional method is for diners to gather around the platter and eat with spoons (etiquette dictates that each diner sticks to his/her own section). But, these days, most people just use individual plates/place settings for each diner. You end up with more dishes to wash afterward, but the dining experience is more hygienic. :)

I also made some vegetarian stuffed grape leaves from a cookbook I got from a friend who used to live here, Gina.

Stuffed Vine Leaves
1/2 c. chick peas
1 lb. fresh tender vine leaves
1 1/2 c. rice
1/2 cup chopped parsley
1/2 cup chopped mint
1/2 cup chopped green onion
1 cup chopped tomatoes
1 1/2 tsp salt
1/2 t. pepper
1/2 t. cinnamon
1/2 4. allspice
1 t. Arabic mixed spice if available
1/3 c. olive oil
juice from 1 lemon
sliced tomatoes
2 large garlic cloves

Prepare a pot of boiling water and quickly cook the grape leaves and remove. Wash and drain rice. Remove skins of chick peas. Mix rice with chick peas, parsley, mint, onion, chopped tomatos, spices, olive oil and lemon juice.

Place leaves, smooth side down, on a plate or a chopping board. Put about 1 teaspoon of rice mixture in the center near the middle and roll up like a small cigar. Don't roll too tightly, leave room for rice to expand during cooking. Continue until you run out of leaves or filing.

Place a layer of sliced tomatoes and garlic cloves in bottom of saucepan. Layer stuffed leaves. Sprinkle with salt and lemon juice. Add boiling water to surface and place a plate on top. Let boil, reduce heat and simmer uncovered 1-2 hours (depending on how many you've made) until liquid is obsorbed and rice is ready.

Serve cold with yogurt and extra juice if desired.

Saturday, April 3, 2010

Eggplant and Bean Curry, Lunch 4/3/10

We've had a social weekend, Breakfast with friends two mornings in a row and other gatherings. One even involved a caramel popcorn recipe from all recipes, which was good, but I should have stopped after one bowl as my tummy hurt later. http://allrecipes.com/Recipe/Caramel-Popcorn/Detail.aspx

Anyway we had waffles with fruit and syrup this morning, followed by a game of phase 10 and thinking about what to make for lunch I decided I could use the leftover brown jasmine rice from the Chicken and Bok Choy I made earlier in the week. So I bought an eggplant and some fava beans and got to work:

Eggplant and Bean Curry
From 30 minutes or less Spicy Foods
Serves 4
Ingredients:
1-2 T. Veg. or Peanut Oil
1 onion, chopped
2 garlic cloves, crushed
2 fresh red chilies, seeded and chopped
1 T Thai red curry paste
1 large eggplant, cut into chunks
4 oz baby eggplants (opt.)
1 cup shelled fava beans
¾ cup green beans
1 ½ cup coconut milk
½ chicken or vegetable broth bouillon cube (optional)
3 T Thai soy sauce
1 tsp raw or light brown sugar
3 kaffir lime leaves, coarsely torn, plus extra whole leaves, to garnish (optional)
4 T. chopped fresh cilantro
Method
Heat the oil in a preheated wok or large skillet over high heat. Add the onion, garlic, and chilies, and stir-fry for 1-2 minutes. Add the curry paste and stir-fry for 1-2 minutes.

Add the eggplants and stir-fry for 3-4 minutes, or until beginning to soften. (You may need to add a little more oil since eggplants soak it up quickly.) Add all the beans and stir-fry for 2 minutes. Pour in the stock and add the creamed coconut, soy sauce, sugar, and lime leaves. Bring slowly to a boil and cook, stirring for 1-2 minutes. Stir in the cilantro and serve immediately, garnished with extra lime leaves if using.

(We made our own Thai Red Curry Paste)
Ingredients:
• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores) OR (substitute) 6-8 mint leaves,2 tsp lime juice,1/4 tsp granulated sugar, 1/4 tsp chopped fresh ginger OR (substitute) Lemon zest, fresh ginger, cilantro.
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)
• 1/2 Tbsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground white pepper (available at your supermarket or Asian food store)
• 3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
• 1-2 tsp. shrimp paste (omit if vegetarian), available by the jar at Asian stores
• 1 tsp. sugar
• 2 Tbsp. regular chili powder
• 1/4 can good-quality coconut milk (or just enough to keep the blades turning), reserve remaining for the curry
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Preparation:
1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. (Note that it will taste very strong at this point.)
3. To use immediately, fry the paste in a little oil to release flavors before adding your choice of meat, tofu, wheat gluten, or vegetables.
4. Add remaining can of coconut milk to create the curry sauce.
5. Include the leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick, and 2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores).
6. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce (or soy sauce if vegetarian/vegan). If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
7. When serving your curry, sprinkle over a handful of fresh coriander and fresh basil, and ENJOY!
To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1 week; freeze thereafter.

Thursday, April 1, 2010

Dressing Edition

Hi friends,

I've found some yummy ways to dress salads living in the Middle East and wanted to share a few with you.

For Arabic salads just add some olive oil, vinegar, lemon juice and salt to taste

Or just lemon juice, sumak, chopped oninon and salt

Or for American Salads which really are our favorites:

Olive Garden Salad
2 purple onions, sliced
8 jumbo black olives, preferably pitted
6 banana peppers
3 tomatoes, sliced
Lettuce mix (Romaine, purple cabbage, julienned carrots)
Large homemade croutons

Olive Garden Dressing – in blender
½ c. mayonnaise
1/3 cup white or grape vinegar
1 tablespoon vegetable oil
4 tablespoons parmesan like cheese
1 clove garlic, minced
½ t Italian seasoning or oregano
½ t. parsley flakes or 1 tablespoon fresh.
1 tablespoon lemon juice.
Instructions:
Put ½ of lettuce in bowl, add half of toppings, add remaining lettuce and toppings, add dressing or leave on side and toss well.

And Sweet Mustard Dressing by my friend Cara Key and her Mom Deana Blackburn https://www.blogger.com/comment.g?blogID=1235357455272471736&postID=4121038719760490996&page=1&token=1270138851027_AIe9_BF6z_UQgtkUn2ThkYTAQ7GiWvV0bMD577E9Zu-kNWjDAX09fjvcwYi0BfFSo7pVRpAxTpYWU7VSBQtJ1u9zjDqbYceaW28TiM2gW5iruHI0juUjGhksLuXC8iSWv0lhnrm5uz0psgTtT67Uq0bZIRalYFsYL1SIC-R6WjycS271Ij7grBSVVxYYZb1LeT1EEQ3WCU4HMG6uyu5bOpKo0WKopw0n8K64GSdiF4dyhsqcx8TUs8h7VHlS5vbQYOC8T9X9QESP

I substituted the sugar with 1/4 cup honey the last time I made this and really liked the results too!

1/2 onion
1 t salt
1 t celery seed
1 T vinegar
2 T mustard
1/2 C sugar

1 c oil

Whirl first group of ingredients in blender

Slowly add oil

Tip: do not add the oil all at once. It takes a very long time to blend, if you do. Ask me how I know.

Hint: this recipe can be made without the celery seed. It changes the taste, but it is still good.


(I'm sure I'll do more with salads as the weather turns warmer, but one of our favorite salad toppings is sardine cakes, which I've made for dinner tonight.

Robert's Sardine Cakes
2 cans of Sardines, washed
1 egg
parmesan cheese
bread crumbs, we like the spicy ones

Mix all of the above with your hands or a fork in a bowl then shape into "cakes" or "patties" Then put onto a heated pan and turn after a few minutes. Enjoy with a salad or dip.

Don't let the canned fish scare you. But enjoy the homemade dressings if that interests you.